Soup has a reputation for being the ultimate comfort food – reserved for chilly winter nights and for when you’re feeling under the weather. But sometimes you just crave the umami of savory broth coupled with delicious veggies and maybe even some meat, regardless of the time of year or how you’re feeling. That’s where this ginger steak and noodle stir-fry bowl recipe comes in! Tender flat iron steak is cut into strips and cooked in nutty sesame oil with mild garlic and peppery ginger before being added to a beefy broth with green onion and cooked-to-perfection Asian noodles or ramen for a bowl of deliciousness you’ll crave again and again!
Why We Love This Flat Iron Recipe
When you’re cooking up a brothy stir-fry, you need to make sure your steak is tender enough to eat without a knife. That’s why we’re using Omaha Steaks Flat Iron Steaks! These steaks are hand-cut by master butchers and extra-aged for at least 28 days to amplify that beefy flavor and a tenderness that’s only rivaled by the filet mignon.
Before You Start
- Thaw your juicy and robust Omaha Steaks Flat Iron Steaks overnight in the refrigerator or via our quick-thaw method.
Tools You Will Need Before You Start
- 1 Large Nonstick Skillet
- 4 Large Soup Bowls
Omaha Steaks Products Featured in This Recipe
Ginger Steak and Noodle Stir-Fry Bowl
Ingredients
- 2 7 oz. Omaha Steaks Flat Iron Steaks thawed
- 1 tablespoon dark sesame oil, divided
- 2 tablespoons fresh ginger, minced
- 2 large garlic cloves, minced
- Salt
- Pepper
- 2 cans 13-3/4 to 14-1/2 oz. each ready-to-serve beef broth
- 3/4 cup green onions, thinly sliced
- 2 tablespoons mirin or rice wine vinegar
- 6 cups cooked fresh Asian-style thin-cut noodles or unseasoned instant ramen noodles
- 1/2 cup shredded carrots, for garnish
Instructions
- Prepare noodles as indicated on the packaging.
- Cut thawed steaks against the grain into 1/4-inch-thick strips, then cut strips in half.
- Heat 1/2 tablespoon sesame oil in a large nonstick skillet over medium-high heat until hot.
- Add ginger and garlic and cook 1 minute; then add half of the steak strips and stir-fry for 2 minutes or until steak exterior is no longer pink.
- Remove from skillet, season with salt and pepper to taste, set aside and keep warm; repeat with remaining oil and steak.
- Add broth, green onions, and mirin or rice wine vinegar to the skillet and then bring to a boil.
- Reduce heat to low and simmer 8 to 10 minutes.
- Meanwhile, divide noodles and beef evenly among 4 large soup bowls.
- Bring broth mixture to a boil again over high heat just long enough to ladle boiling mixture evenly over beef and noodles. Garnish with carrots.
Notes
Omaha Steaks
Hand-carved from the finest beef, expertly selected for incredible marbling and flavor, then carefully aged to maximize tenderness.